Nightshade Free Hong Kong Steamed Fish with Ginger & Scallion
Steamed whole fish is one of the most elegant weeknight dinners you can pull off, and this Cantonese-inspired preparation delivers serious restaurant-level results with surprisingly little effort. The fish is nestled on a bed of fresh ginger and scallion, then steamed until perfectly tender and flaky — no dry, overcooked flesh in sight. What makes this dish such a natural fit for nightshade-free cooking is that the entire flavor profile is built on aromatics and a savory sauce made with coconut aminos, meaning there's no tomato, pepper, or paprika hiding anywhere in the recipe. Coconut aminos does a remarkable job standing in for soy sauce, bringing that deep, slightly sweet umami note without any of the usual concerns about hidden additives. The finishing move — pouring shimmering hot coconut oil and warm ginger-aminos sauce directly over the plated fish — creates an instant sizzle that perfumes the whole dish and locks in incredible flavor. Fresh scallion julienne and optional cilantro add brightness and color right at the end, making it look as good as it tastes. This is the kind of clean, vibrant cooking that proves eating around a restriction doesn't mean eating around flavor.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
2 servings
For the fish
- 1 whole white fish (about 1.5 lb / 680g), such as sea bass, snapper, or tilapia, cleaned and scaled
- ½ tsp fine sea salt
- 1 (2-inch) piece fresh ginger, peeled and cut into thin matchsticks, divided
- 3 scallions, trimmed and cut into 2-inch lengths, divided
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp fresh ginger, peeled and finely julienned
- 1 tbsp coconut oil
For serving
- 2 scallions, trimmed and cut into fine julienne strips
- ¼ cup fresh cilantro leaves (optional)
Instructions
- 1
Fill a large wok or wide pot with 2 inches of water and set a steaming rack or heatproof plate stand inside. Bring the water to a rolling boil over high heat.
- 2
Pat the fish dry with paper towels and rub both sides and the cavity with the fine sea salt. Lay half the ginger matchsticks and half the scallion lengths inside the cavity and scatter the remaining ginger matchsticks and scallion lengths on a heatproof serving plate. Set the fish on top of the aromatics on the plate.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!